CINNAMON ROLL BUNDT CAKE RECIPES RECIPES

Steps:

• Make cake: Preheat oven to 350° and grease a bundt pan with butter then sprinkle and coat evenly with a thin layer of flour. Prepare cake mix according to package instructions, then stir in cinnamon. Pour ⅓ of the batter into prepared pan. Sprinkle on an even a layer of cinnamon-sugar. Pour another ⅓ of the batter then top with another layer of cinnamon-sugar. Pour ⅓ remaining batter on top, then very gently, drag a butter knife through the batter to create swirls. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.  Let cool for 10 minutes in pan then invert onto a cooling rack to cool completely. Meanwhile, make glaze: In a large liquid measuring cup (or a medium bowl), whisk together cream cheese, powdered sugar, milk, and salt. Drizzle over cooled cake. Let set for 10 minutes before slicing.

Steps:

• Place a rack in upper third of oven; preheat to 350°. Generously coat pan with nonstick spray or butter, then dust with flour, tapping out excess. Whisk salt, baking soda, and 3 cups flour in a medium bowl to combine.
• Beat butter in a stand mixer fitted with the whisk attachment on high speed until light and smooth, about 1 minute. With motor running, gradually stream in granulated sugar and beat until mixture is very pale yellow and fluffy, about 5 minutes.
• Add eggs one at a time, beating well after each addition and scraping down sides of bowl with a rubber spatula as needed. Reduce mixer speed to low and, with motor running, gradually add flour mixture in 2 additions, beating just until incorporated after each addition. Beat in sour cream, oil, and vanilla, scraping down sides of bowl as needed, until combined (be careful not to overmix the batter).
• Whisk brown sugar, butter, flour, cinnamon, and vanilla in a small bowl to combine. (This is your cinnamon mixture for swirling.)
• Scrape one third of batter into prepared pan. Drizzle half of cinnamon mixture over. Using a butter knife or skewer, swirl cinnamon mixture through batter. Top with half of remaining batter; drizzle remaining cinnamon mixture over and swirl together again. Scrape remaining cake batter into pan and smooth surface.
• Bake cake until a tester inserted into the center comes out with only a few moist crumbs attached, 80–90 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Turn out cake onto rack (use a small offset spatula to loosen if needed); let cool completely.
• Beat cream cheese and butter in the clean bowl of stand mixer fitted with clean whisk attachment on medium-high speed until combined, about 2 minutes.
• Reduce speed to medium and gradually add powdered sugar in 2 batches, scraping down sides of bowl as needed. Continue to beat until powdered sugar is incorporated, then increase speed to medium-high and stream in milk and vanilla. Beat until icing is smooth and pourable, about 2 minutes.
• Set rack with cooled cake inside a rimmed baking sheet and drizzle icing over cake, letting it drip down the sides. Transfer to the refrigerator and chill until icing is set, about 15 minutes.
• Transfer cake to a large plate to serve. Do Ahead: Cake can be made 3 days ahead. Transfer to an airtight container; cover and chill. Bring to room temperature before serving.